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Grilled Chicken Tostada Salad grilled_chicken_tostada_salad300x300 Makes: 4 servings 1 pound boneless skinless chicken breast 3/4 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce, divided 2 teaspoons McCormick® Chili Powder 4 cups corn <u>or</u> tortilla chips 8 cups shredded iceberg lettuce 1 cup shredded Cheddar cheese 1 cup prepared salsa 1 cup corn, canned, fresh, <u>or</u> frozen, thawed 1/2 cup sliced black olives Sour cream, (optional) (optional) finely chopped fresh cilantro <p>PLACE chicken and 1/2 cup of the Chile 'n Lime Sauce in large resealable plastic bag. Refrigerate 30 minutes or longer for more flavor. Remove from marinade. Discard any remaining marinade.<br /> <br /> GRILL chicken 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Mix remaining Chili &lsquo;n Lime Sauce and chili powder in medium bowl. Add chicken; toss to coat well.</p> <p>PLACE 1 cup corn chips into bottom of each of 4 serving bowls. Layer each bowl with lettuce, cheese, salsa, corn and black olive. Top with chicken. Serve with sour cream and chopped cilantro, if desired.</p>

Grilled Chicken Tostada Salad

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes

Ingredients

  • 1 pound boneless skinless chicken breast
  • 3/4 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce, divided
  • 2 teaspoons McCormick® Chili Powder
  • 4 cups corn or tortilla chips
  • 8 cups shredded iceberg lettuce
  • 1 cup shredded Cheddar cheese
  • 1 cup prepared salsa
  • 1 cup corn, canned, fresh, or frozen, thawed
  • 1/2 cup sliced black olives
  • Sour cream, (optional)
  • (optional) finely chopped fresh cilantro

Directions

PLACE chicken and 1/2 cup of the Chile 'n Lime Sauce in large resealable plastic bag. Refrigerate 30 minutes or longer for more flavor. Remove from marinade. Discard any remaining marinade.

GRILL chicken 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Mix remaining Chili ‘n Lime Sauce and chili powder in medium bowl. Add chicken; toss to coat well.

PLACE 1 cup corn chips into bottom of each of 4 serving bowls. Layer each bowl with lettuce, cheese, salsa, corn and black olive. Top with chicken. Serve with sour cream and chopped cilantro, if desired.

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